Slow-Cooker Pepperoni Sausage Pesto Farfalle Tips, FAQ & printable recipe

Tips for success

To achieve the best texture, use a high-quality thick-cut pepperoni that will stay firm during the long cook. If you can't find cup-and-char style, regular deli-sliced pepperoni works, but it may become more chewy.

For a spicier kick, choose hot Italian sausage or add a pinch of red pepper flakes. The pesto should be well-distributed; if you prefer a stronger basil flavor, you can stir a little extra into the finished dish before serving.

The slow cooker creates a lot of condensation, so be mindful not to add any extra liquid. The pasta will absorb the juices from the meats and the moisture from the spinach, resulting in a perfectly saucy texture.

If you find the dish too dry after cooking, you can stir in a splash of warm water or chicken broth, but it's usually not necessary. Letting the dish rest before serving helps the flavors meld and makes it easier to portion.

Variations

• Vegetarian Version: Omit the pepperoni and sausage and add extra vegetables like sliced mushrooms, zucchini, or bell peppers. Increase the spinach to 8 ounces and add an extra 1/2 cup of ricotta for creaminess. Cook on low for 3 hours, or until the pasta is tender.
• Spicy Arrabbiata Twist: Use hot Italian sausage and add 1 teaspoon of red pepper flakes along with the pesto. Substitute the provolone with pepper jack cheese for an extra kick. Serve with a drizzle of extra pesto and a sprinkle of crushed red pepper on top.
• Cheesy Pesto Chicken: Replace the pepperoni and sausage with 1 1/2 pounds of boneless, skinless chicken thighs, cut into bite-size pieces. Cook on low for 4 hours, or until the chicken reaches 165°F. The rest of the ingredients remain the same for a lighter, protein-packed version.
• Gluten-Free Adaptation: Use gluten-free farfalle or penne pasta. Ensure the pesto and all other ingredients are certified gluten-free. The cooking time may be slightly shorter, so check the pasta at 2 1/2 hours. Add a little extra moisture if needed, as gluten-free pasta tends to absorb more liquid.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop until hot and bubbly, adding a splash of broth or water to restore creaminess.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb more liquid as it sits, so you may want to add a splash of water or broth when reheating to restore the creamy texture. Reheat gently in the microwave or on the stovetop until warmed through.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. You may need to add about 30 minutes to the cooking time if starting from cold. Alternatively, cook the dish fully, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve this pasta bake straight from the slow cooker for a casual family dinner, or plate it on a large platter for a more formal presentation.

A simple green salad with a lemon vinaigrette makes a bright contrast to the rich, cheesy pasta. Crusty bread is perfect for sopping up any extra sauce. For a complete meal, add a side of roasted vegetables or steamed broccoli.

This dish is hearty enough to stand alone, but it also pairs well with a glass of medium-bodied red wine like Chianti or Sangiovese.

If you're feeding a crowd, set up a toppings bar with extra grated Parmesan, red pepper flakes, and chopped fresh basil. The leftovers are just as delicious the next day, making it a great option for meal prep or a make-ahead lunch.

Frequently asked questions

Recipe card

Slow-Cooker Pepperoni Sausage Pesto Farfalle

Prep 15 minCook 3 hRest 5 minTotal 3 h 20 minServes 6

Ingredients

• 4 oz thick-cut cup-and-char pepperoni
• 1 lb Italian sausage, casings removed
• 12 oz farfalle (bow-tie) pasta
• 5 oz fresh baby spinach
• 1/2 cup basil pesto
• 1 cup whole-milk ricotta
• 8 oz shredded provolone cheese

Instructions

1. In a 6-quart slow cooker, spread the pepperoni slices and the Italian sausage crumbles evenly over the bottom. Break up the sausage with your hands as you add it so it cooks in small pieces.
2. Scatter the farfalle pasta over the meats, then add the baby spinach on top. Spread the spinach out so it covers the pasta as much as possible.
3. Spoon the basil pesto over the spinach in small dollops, trying to distribute it evenly across the surface. It will melt and coat the pasta as the slow cooker works.
4. Dollop the ricotta over the top in spoonfuls, then sprinkle the shredded provolone over everything. Press down gently with a spoon to nestle the cheeses into the layers.
5. Cover the slow cooker and cook on low for 3 to 4 hours, until the pasta is tender and the sauce is bubbling around the edges. Do not stir during cooking.
6. Before serving, insert an instant-read thermometer into the center of the sausage pieces. The sausage must reach 160°F (71°C) to be safe to eat.
7. Turn off the slow cooker and let the pasta bake rest for 5 minutes. Then spoon onto plates or a serving platter, making sure to get some of the cheesy sauce with each portion.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

580

Protein

28 g

Carbohydrates

35 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.